Ver Carrinho

Codfish Waffle, by Ana Bravo



1 egg
50 ml milk (lactose-free or vegetable drink, if applicable)
3 tablespoons of cornmeal (or other)
1/2 cod loin
1 bay leaf
1 clove of garlic
1/2 onion
q.b. piri-piri (optional)
1 tablespoon of chopped red onion
1 tablespoon of chopped green pepper
2 tablespoons of chopped tomatoes
2 dessert spoons of olive oil
q.b. parsley
q.b. sunflower seeds


Codfish Waffle. A perfect recipe, for a perfect moment of sharing. How about preparing it? Check out the full recipe here and bon appétit.

Defrost the cod, remove the skin and bones, and shred it.

Pour a dessert spoonful of olive oil, the bay leaf, the chopped garlic, and the finely sliced onion into a pan. Cook over a low heat, adding chilli pepper to your taste and, as soon as the onions are well cooked, the shredded cod.

Cooked to your liking? Leave to cool (remove the bay leaf). Beat the egg in a bowl, add the milk and flour and stir in the onions. Cook the batter (or portions) in a waffle iron (according to the instructions). But if you do not have one, you can cook it on both sides in a non-stick pan.

Prepare the sauce by mixing a dessert spoon of olive oil in a bowl with the red onions, tomatoes, and pepper. Serve this sauce on top of the waffle.

I sprinkled with parsley and seeds. Now the perfect codfish waffle is ready!



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